Shen Li Hon with Edamame and Bean Curd

Shred the Fresh Ginger (1 tsp). Wash and dry the Shen Li Hon (7 1/2 cups), then finely chop it. Place in a bowl and combine with Salt (1/2 tsp) and Rice Wine (1 tsp). Smash with your hands to soften. Then let sit 30 minutes. Rinse and squeeze dry.

Blanch the Edamame (1 1/2 cups) in a pot of boiling water for roughly 30 seconds. Slice the Bean Curd (3/4 cup) into 1 inch pieces.

Heat a pan over medium heat. Add 2 teaspoons of the Sesame Oil (1 2/3 Tbsp) and stir-fry the ginger for 20 seconds. Add the shen li hon, and season with Salt (1/2 tsp), Mushroom Powder (1/2 tsp), a few drops of Water (to taste), and the rest of the Sesame Oil.

Mix well, then add the bean curd and Ground White Pepper (1/2 tsp). Stir, then transfer to a plate.

Top with edamame, serve, and enjoy!